Teriyaki Chicken

Method

1. Start the Rice

   • Rinse the rice in a sieve under cold water until the water runs mostly clear, then put it in a saucepan with 375 ml cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 10 mins; remove from the heat, leave covered for 10 mins, then fluff with a fork.

2. Prep

   • Cut the chicken into even 2cm chunks.
   • Trim the dry ends from the Tenderstem broccoli, cut the stems into roughly 4–5cm lengths and halve any very thick stems lengthways.
   • Trim and peel the carrot, then cut it into matchsticks about 5mm wide and 5cm long.
   • Trim the spring onions and thinly slice them into roughly 3mm rounds.

3. Brown the Chicken

   • Heat oil in a large pan on medium-high and cook the chicken 8–10 mins, turning, until golden all over.

4. Stir-Fry the Greens

   • Trim the sugar snaps and leave them whole.
   • In a separate wok, stir-fry the Tenderstem and carrot 3 mins, then the sugar snaps 2 mins, on high.

5. Glaze

   • Turn the chicken pan down to medium, pour in the teriyaki and bubble 2 mins until it clings and turns glossy.

6. Serve Up

   • Rice into bowls, chicken and its glaze over, greens alongside, then scatter over the sesame seeds and spring onion.